Moussaka (Greek Eggplant and Beef Bake) Recipe
Ingredients:
For the Eggplant Layer:
2-3 medium eggplants, sliced into 1/4-inch rounds
Salt, for sprinkling
Olive oil, for brushing
For the Meat Sauce:
1 lb (450 g) ground beef or lamb
1 onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp ground cinnamon
Salt and pepper, to taste
For the Bechamel Sauce:
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/4 tsp ground nutmeg
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
Instructions:
Prepare the Eggplant:
Place the eggplant slices in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out bitterness. Rinse well and pat dry with paper towels. Preheat the oven to 400°F (200°C).
Brush the eggplant slices with olive oil and arrange them in a single layer on baking sheets. Bake for 20-25 minutes, flipping halfway through, until softened and lightly browned. Set aside.
Make the Meat Sauce:
In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the ground beef or lamb to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
Make the Bechamel Sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to cook the flour, forming a roux.
Gradually whisk in the milk, a little at a time, until smooth and thickened. Cook for 5-7 minutes, stirring constantly, until the sauce thickens further.
Remove the saucepan from heat and stir in the ground nutmeg, salt, pepper, and grated Parmesan cheese. Let the sauce cool slightly, then whisk in the beaten eggs until smooth and creamy.
Assemble the Moussaka:
Grease a 9×13-inch baking dish. Arrange half of the baked eggplant slices in an even layer on the bottom. Spread half of the meat sauce over the eggplant.
Layer the remaining eggplant slices on top of the meat sauce, followed by the remaining meat sauce.
Pour the prepared bechamel sauce evenly over the top, spreading it with a spatula to cover the entire surface.
Bake the Moussaka:
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbly.
Serve:
Remove the moussaka from the oven and let it cool for 10-15 minutes before slicing. Serve warm, garnished with fresh parsley if desired.
